At the end of September, Kikkoman Corp. will launch “Yuu Kurogoma” (110g/JPY 123), a yoghurt-type Japanese-style dessert made from fermented soybeans, exclusively in the Tokyo area. This product uses the carefully selected YAMATO-U vegetable-derived lactobacillus strain, which survives until reaching the gut. The product is made via fermentation using soybean lactobacillus, which is very familiar to the Japanese and makes good use of the company’s experience in soy sauce brewing. The product is made using no milk- or milk-product-derived materials--it is made using only plant-derived materials and contains 0 mg of cholesterol.